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Refashion: Cap-toe Glitter Flats

I’ve been on a bit of a glitter kick lately, adding just a bit of sparkle to my life. So when I saw these Kenneth Cole glitter flats, I knew I wanted them. They were a little too expensive, though, so I made my own!

I picked up a pair of gray flats at H&M  for $12.95, some glitter and glossy Mod Podge from Joann’s, and a paintbrush from my stash, and got started. These have a suede-ish texture, but I imagine it would work with patent shoes too.

Plain shoes

Plain shoes

I taped off my shoes at the sole and on the top where I wanted the cap toe.

All taped off

All taped off

Then I mixed the glitter with Mod Podge in a plastic tray — I used maybe 2 tbsp of glitter and 2.5 tablespoons of Mod Podge.

Glitter!

Glitter!

I brushed on the first coat and let it dry. The coverage was too thin, so I repeated this step until the glitter was opaque, letting the shoes dry between coats. It took me about 4 coats before the shoes were done.

First coat, still wet

First coat, still wet

To seal the glitter, I sprayed clear gloss enamel (it looks like a can of spray paint) onto the glittered toe and let it dry.

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Then I removed the tape, using an exacto knife to score it (do this really lightly and carefully so you don’t cut through the shoes!) so the tape would leave a clean line.

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Taking these shoes from plain to sparkly for less than $20 = success!

New music: Lorde

I am really, really picky when it comes to female vocalists, and only really enjoy those with an out-of-this-world amazing voice (Adele, Jenny Lewis). Otherwise, I’m usually not impressed.

But Lorde? Lorde is that good. This sixteen-year-old New Zealand musician combines a stunning voice with hip beats and poignant lyrics to make music that has great soul and energy. She writes her own lyrics, and she wrote this entire EP when she was only fifteen. I discovered her recently, and her debut EP, “The Love Club,” has been on repeat for the past three days. And now I am compelled to tell everyone I know about her, because this girl is about to be something really big — and really, really good.

“Bravado” and “Royals” are my two faves from her EP — here’s the official video for “Royals.”

[youtube http://www.youtube.com/watch?v=LFasFq4GJYM%5D

Tarte au Citron

This French lemon tart definitely lives up to the “tart” in its name, although I found that the flavor was less intense after a couple days — or maybe I just got used to the tartness! I actually rather enjoyed how tart it was, and found myself craving another slice after I ate the first one. If your preference leans more toward sweet than sour, though, increase the sugar to 2/3 cup and dust some powdered or granulated sugar on top. If you’re using regular lemons instead of meyer lemons, which are sweeter, you may want to add more sugar.

I don’t have a tart pan, so I just used a 10-inch glass pie pan. Instead of fitting the dough all the way around the lip of the pan, though, I just filled the pan with enough dough to touch the very top of the pan but not go onto the edge. It shrank beautifully and ended up resembling a tart crust. This tart would be gorgeous with a drizzle of raspberry or strawberry sauce, although it goes nicely with whipped cream as well.

Tarte au Citron (adapted from About.com):

For the crust:
– 1 1/4 cups flour
– 2 tbsp. sugar
– 1/2 tsp. salt
– 7 tbsp. cold, unsalted butter
– 3 tbsp. ice water

Cut the butter into small cubes. In a food processor, combine the butter with the flour, sugar, and salt and pulse until pea-sized chunks of butter are visible (you can also use a pastry cutter or your hands if you don’t have a food processor). Add ice water one tablespoon at a time and pulse until the mixture sticks together. Chill the dough for 30 minutes to an hour, then roll out and place on a tart pan or pie pan.

Place foil and pie weights (you can use pennies or dried beans if you don’t have actual pie weights) over the crust and par-bake for 15 minutes at 375 degrees F.

For the filling:
– 6 tbsp. unsalted butter
– 1/4 cup crème fraiche or sour cream
– 2 eggs
– 2 egg yolks
– 2/3 cup meyer lemon juice (about 6-7 small meyer lemons)
– 1/2 cup granulated sugar
– 4 tsp. lemon zest (about 4 small meyer lemons)

Combine the butter and crème fraiche in a double boiler (or a medium saucepan filled with water and a smaller pot set on top of it). Heat and stir until the butter is melted and the ingredients are mixed, but do not let the water boil. Set aside.

In a separate saucepan over the double boiler, mix the eggs, yolks, lemon juice, sugar, and zest with a whisk, and cook while stirring for three minutes. Add the butter mixture and cook while stirring for another three minutes.

Pour the filling into the crust and bake for 30-45 minutes at 375 degrees F. When the tart is done, the filling should be set, not jiggly, and the crust should be golden brown. Sprinkle powdered or granulated sugar on top and let cool.